Recipe of the Week
Todd White of I Normandie.
1 dozen large snails
3 oz Stilton cheese, cut into small pieces
½ cup white wine
¾ cup heavy cream
pinch of diced shallots salt and pepper to taste
1 pkg frozen puff pastry (I wouldn’t dream of telling you to make your own – this is
Preheat oven to 425 degrees. Defrost puff pastry according to package directions. Place 2 large snails in 2” x 2” puff pastry squares. Fold corners in and enclose. Place on greased baking sheet and bake in the oven until golden brown, approximately 13-15 minutes. In a saucepan, place the white wine and shallots. Cook over medium high heat until reduced by half. Add the cream and again reduce by half. Remove from heat and add stilton, stirring until well combined. Add salt and pepper to taste. To serve, divide the sauce onto 2 plates and place 3 escargot packets on each. Just the appetizer to serve on a romantic occasion when the dining is a deux!